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Creamy Pumpkin Cheesecake Recipe with Perfect Whipped Topping

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A rich and creamy pumpkin cheesecake with warm spices, a spiced graham cracker crust, and a cloud-like whipped topping. Perfect for fall gatherings or cozy evenings.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ teaspoon ground cinnamon
  • 6 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 1 cup pumpkin puree
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ cup sour cream
  • 1 cup heavy whipping cream, chilled
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 325°F (160°C). Grease your springform pan lightly with butter or non-stick spray.
  2. In a mixing bowl, combine the graham cracker crumbs, sugar, and cinnamon. Pour in the melted butter and stir until the mixture resembles moist sand.
  3. Press the mixture evenly into the bottom of the springform pan. Use the bottom of a glass or a flat measuring cup to smooth and compact the crust.
  4. Bake the crust for 8-10 minutes, then let it cool completely while you prepare the filling.
  5. In a large mixing bowl, beat the cream cheese with a hand or stand mixer until smooth and creamy.
  6. Add the sugar and continue mixing until fully incorporated.
  7. Mix in the pumpkin puree, vanilla, and spices. The mixture should have a beautiful pumpkin color and smell like autumn!
  8. Beat in the eggs one at a time, scraping down the sides of the bowl as needed to ensure everything is well combined.
  9. Finally, mix in the sour cream, giving the filling a luscious creaminess.
  10. Pour the filling over the cooled crust and smooth out the top with a spatula.
  11. Place the springform pan on a baking sheet to catch any drips. Bake for 50-60 minutes, or until the edges are set but the center is still slightly jiggly.
  12. Turn off the oven and crack the door open slightly, letting the cheesecake cool in the oven for about an hour. This helps prevent cracking.
  13. Transfer the cheesecake to a wire rack and let it cool completely. Once cool, cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.
  14. In a chilled mixing bowl, beat the heavy whipping cream until soft peaks form.
  15. Add the powdered sugar and vanilla, then continue beating until stiff peaks form.
  16. Dollop or pipe the whipped topping onto the chilled cheesecake before serving.

Notes

[‘Use room temperature cream cheese and eggs for a smooth batter.’, ‘Avoid overmixing to prevent cracks in the cheesecake.’, ‘Use a water bath during baking to prevent cracks.’, ‘Cool the cheesecake slowly in the oven to avoid sinking or cracking.’, ‘Chill your mixing bowl and whisk before making the whipped topping for the perfect fluffy texture.’]

Nutrition

Keywords: Pumpkin cheesecake, fall dessert, Thanksgiving recipe, creamy cheesecake, whipped topping

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